Root Vegetable and Feta Bruschetta recipe

Ingredients

• 2 slices thick-cut bacon, cut into 1/4-inch pieces ("lardons")
• 1 small onion, diced small
• 2 cloves garlic, peeled and thinly sliced
• 1 red pepper, julienne (1/8-inch strips)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium celery root (about 10 ounces), peeled and diced small (2 cups)
• 1 medium butternut squash peeled and diced small (4 cups)
• Kosher salt and freshly ground black pepper
• 3 teaspoons sugar
• 2 tablespoons sherry vinegar
• 1/2 cup toasted pistachios, roughly chopped
• 3/4 cup golden raisins, soaked for 15 min in warm water and strained
• 2 tablespoons capers, roughly chopped
• 1 pound cream cheese, room temperature
• 1/2 pound feta, drained and crumbled
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• Crusty sourdough (thick slices)
• Butter
• Basil